Last weekend on the 17th of July, Baby Yum and I celebrated our respective birthdays with a lovely birthday party full of friends, food, and celebration. It was her first birthday, and it was my… well, let’s just say it was NOT my first birthday. However, it was my first birthday with a darling baby daughter by my side. As usual, I cooked way too much, but since leftovers are lovely things, I didn’t worry too much about it.

Wish you could have joined us! The meyer lemon cupcakes were a success, and I thought I would share them here with you. Note that they are similar to my earlier vanilla cupcake recipe but do not contain millet flour.

Whisk in your apple cider vinegar into your hemp milk and let sit for a few minutes. It won’t curdle much, if at all, but that is ok. If you use another milk like soy it will curdle more and you can use less vinegar.

Pour your batter into the cupcake liners and bake for 22 minutes. Cool on a cooling rack and frost right away! They will be more delicate the next day. Refrigerate or freeze if desired.

Notes

I frosted this with a combination of Earth Balance Soy-free margarine and sunflower-palm oil shortening whipped with vanilla and confectioner’s sugar. Alternate adding small amounts of meyer lemon juice (if available) with meyer lemon zest (if available) as you add the sugar.

Keeps well frosted overnight in a cupcake keeper.

Rating:9

Original Source:inspired by my golden vanilla cupcakes, inspired in turn by Vegan Cupcakes take over the world